Turkey frying question

[ricksegers]

In fyring tyrkeys I have yet to find an injectable marinade I like. It seems no matter how you jiggle the injector (sounds kinky) there are still pockets of seasoning amid bland turkey. I was wondering if anyone has injected the bird the night before and let it set overnight before frying. Would this allow the seasoning to spread throughout the boid.

Rick

[chad]

I wouldn't go all night but then maybe that's the flavor your looking for.

When you inject, inject in an "X" pattern:

Straight in, pull back a bit and go left, same and go right, same and go forward, and then back -- think of it as an asterisk *

Inject each portion of the bird - a bit more for the breasts.

[Wayne]

Why would a man with a smoker ever consider frying a turkey?

[jminion]

Wayne- cause it tastes great!

[kcquer]

I whole heartedly agree with Wayne, but to each their own. If injecting for frying, would it work better if you found a non-brined bird? A friend of mine gave up on injecting his fried bird because he felt the vast majority of the stuff boiled out and he was wasting his money and efforts injecting. If you started with a bird that wasn't already pumped full of brine would the injection stay in better?

[chad]

A deep fried turkey is really good! Also, it's a real quick way to prepare something different for dinner, a party, or holiday meal.

The actual cooking only takes about 32-36 minutes for a 12 pound bird.

We love it!

[MikeG]

I rarely if ever inject anymore..Try a good dusting
of Tony C's origional on the outside and inside. Fry at
325 to 350 for 3 to 31/2 minutes per pound( depends on
wind). It's wonderful tender and moist.
If you can't Tony's a simple PM to me with your address
will fix the problem
MikeG

[jsn1511]

Fried turkey is by far the greatest way to eat turkey, granted i have never eaten a smoked turkey. Ok so ill just say fried turkey is way better than baked turkey! I did my first one last year and i think i will make it a tradition.

[kcquer]

granted i have never eaten a smoked turkey.

Next time you smoke, try a turkey breast. They don't take a long time, and are very tasty. Makes great sandwiches. Fuller flavor and texture than deli smoked turkey. Last one I did I loosened the skin and covered the breast with a layer of Fatty, replaced the skin and smoked away. Very juicy and a good bit of the seasonings made its way into the breast.

[willkat98]

Why would a man with a smoker ever consider frying a turkey?

Wayne, just buy 2. One for the smoke, one for the fryer :P

Rick, are you injecting enough? For each injection sight, I am using at least 1, if not 2, full syringes of marinade. (Tony Chachere's Creole Butter)

As directed, I use the full bottle (17oz?) on the bird. I focus mainly on the white meat, since the chocolate meat is more fatty to begin with.

And like MikeG, its dusted with Tony C's on the outside (but I dust first, since rubbing after injecting tends to push marinade out)

[racer_81]

Wayne- cause it tastes great!


Ditto.

[jt]

ok, now I'm gonna have to go buy a fryer! Been wanting to try this for awhile anyways...

[kcquer]

When turkey frying became mainstream around here (about 7-10 yrs ago) the popular injection was garlic and onion extracts mixed with tobasco. Has anyone used this?

I've had fried turkey several times and it is good, much better than roasted. I just prefer smoked as smoke is the one thing I've found that penetrates and flavors the breast completely.

[jt]

rubbing after injecting tends to push marinade out

Are we back to the time share thing here? :D

[willkat98]

Are we back to the time share thing here? :D

no, but Anna Rose Chang's nipples are on my desk top.

[kcquer]

ok, now I'm gonna have to go buy a fryer!

jt, big risk in buying a fryer. If you buy a fryer you'll really catch hell from the OL cause you won't use the new gas grill for anything anymore! :wink: :lol:

[jt]

no, but Anna Rose Chang's nipples are on my desk top.

I'll bet that makes it interesting when you try to write...

Oh, this is qtalk - is $25 a good price for a fryer? Back on topic! :D

[jt]

ok, now I'm gonna have to go buy a fryer!

jt, big risk in buying a fryer. If you buy a fryer you'll really catch hell from the OL cause you won't use the new gas grill for anything anymore! :wink: :lol:

:D As you know I get it right now because I smoke more than grill! "Why did we buy that thing? You never use it. blah, blah blah" :D

[willkat98]

no, but Anna Rose Chang's nipples are on my desk top.

I'll bet that makes it interesting when you try to write...

Oh, this is qtalk - is $25 a good price for a fryer? Back on topic! :D

LOL

I use the fryer all the time.

Problem is, I only fry 6 times a year.

That 180,000 btu's start a chimney of anything in minutes.

I use a Cast Iron Pot for frying non turkey stuff. Its been on the patio for 2 weeks. Tonight, its fried chicken.

Cast Iron holds the heat much better than the aluminum turkey pots.

As for $25, sounds too cheap.

Get the 36quart Bayou Classic from Home Depot. You'll thank yourself for the extra BTU's and the extra 6 quart capacity when your first turkey nearly boils over.

SLOWLY lower that bird in there, or you'll have a surprise flash fire on your hands.

No time for nipples then.

[brdbbq]

Wayne- cause it tastes great!


Ditto.

Besides "It's knock your dick in the dirt good". Whew been a long time since I said that felt better than morning gas in a bunny suit.

[parrothead]

Also, make sure you get a multi use pot. I believe that the bayou classic can be gotten with a basket in it. Ideal for doing crab boil or deep fried corn on the cob.

[Wayne]

The only good thing those fryers are made for is frying Mountain Oysters and shrimp. And oh yes.......use watter to boil your lobsters in the things. You can also set a great big wok on the burner and get things hot enough to stir fry. A regular stove does not have the horse power to get a wok hot enough to do real stir fry. I also cannot believe anybody owns a smoker and has never smoked a turkey!!! The drum sticks are the best. One bite and you will forget all about fried turkey.

[jt]

Saw the 30qt online but not the 36. I'll have to go by the store and look.

[willkat98]

The drum sticks are the best. One bite and you will forget all about fried turkey.

Wow, I give the drum sticks to the dog.

Don't like chocolate meat

[willkat98]

Saw the 30qt online but not the 36. I'll have to go by the store and look.

oops.

I meant 34

here's what mine looks like

http://cajun-outdoor-cooking.stormerhosting.org/bayou_classic/turkey_fryer_9514.htm

[parrothead]

Smoked turkey drumsticks are quite wonderful, wayne. We are thinking of doing them for concessions next year.

Deep fried turkey is good , quick and simple.

[willkat98]

We are thinking of doing them for concssions next year.

.

never been to a concssion

Do you need to be gay?

[Bellybro]

We haven't cooked a turkey in the oven for about 6 years since the first ttime we fried one.

Definitely rub the bird first and then inject. We also use the Tony C's Creaol Butter to inject. AN I think doing it the night before and setting in the fridge is the best way to go.

ALso thanks to KC we now use the fryer to start all our chimneys for the smoker.

Have used the fryer for shrimp boils, deep frying chicken, won tons, fish,

Be very careful not to have this sitting on a wooden deck, the first time especially. You have to get the oil to bird ratio just right or you have instant deck fire on your hands. And will get to see how quickly your local fire department responds to your house. We usually Spread out some kitty litter on the concrete and then set up the fryer. Catches all the splatter. Or set up on the gravel driveway.

Will not be disapointed with the fryer and will have many uses! A must have!

[brdbbq]

Saw the 30qt online but not the 36. I'll have to go by the store and look.

oops.

I meant 34

here's what mine looks like

http://cajun-outdoor-cooking.stormerhosting.org/bayou_classic/turkey_fryer_9514.htm

You have a clean fryer.

[willkat98]

You have a clean fryer.


yes.

I use one of those oil vacuums. Awesome dealie

[brdbbq]

You have a clean fryer.


yes.

I use one of those oil vacuums. Awesome dealie

Must be lube free.

[markbet]

The drum sticks are the best. One bite and you will forget all about fried turkey.

I agree with Wayne. I prefer dark meat. I avoid white meat at all cost, chicken, turkey,, pork. I do not know why, but white meat may taste good, but it is like chewing on aunt flos cotton wade. I have a turkey fryer that is four years old, and only used once. It will be going in the garage sale next spring. Since I can smoke meat now without ruining it, that is the only way I will go now. That is what I like about this site, there is a wide variety of tastes.

[thillin]

I fry turkey parts all year. You can get drumsticks, thighs or breast. We like the thighs at my house. And with parts, it takes a whole lot less peanut oil.

Peanut oil is a must with the high flashpoint.

Also before the turkey prep, place in the empty pot. Fill with water until turkey is covered. Mark with a piece of tape. Take out bird and emty water. Dry out and fill with oil to tape level.

Slowly dip the bird a little at a time. I dip a little, then pull out, then dip a little more. Then slowly lower in.

Do this, and never have an oil overspill.

Make a wind block to keep from prolonged cooking times.

Enjoy the juiciest bird ever.

[MikeG]

I fry turkey parts all year. You can get drumsticks, thighs or breast. We like the thighs at my house. And with parts, it takes a whole lot less peanut oil.

Peanut oil is a must with the high flashpoint.

Also before the turkey prep, place in the empty pot. Fill with water until turkey is covered. Mark with a piece of tape. Take out bird and emty water. Dry out and fill with oil to tape level.

Slowly dip the bird a little at a time. I dip a little, then pull out, then dip a little more. Then slowly lower in.

Do this, and never have an oil overspill.

Make a wind block to keep from prolonged cooking times.

Enjoy the juiciest bird ever. Well said bro...frying turkey is
dangerous, or can be without observing a few tips like above.
Do what he said and you will not have a problem.
MikeG

[chad]

SLOWLY lower that bird in there, or you'll have a surprise flash fire on your hands.


Bill;

That's a GREASE FIRE! A FLASH FIRE is when you light the burner, fill the pot with oil, and then go take a dump and the oil overheats -- that's a Flash Fire!!! Poof -- oh ****, oh my!!

It's actually quite spectacular -- many restaurants have burned down due to flash fires in the deep vats!! :twisted:

[mrkkti]

I inject and put a rub on the turkey the night before I deep fry it, it has always turned out great.

Another use for the Turkey fryer (provided you have a clean pot) is to boil wort in it when you're making beer (house doesn't get all stunk up).

[parrothead]

Also before the turkey prep, place in the empty pot. Fill with water until turkey is covered. Mark with a piece of tape. Take out bird and emty water. Dry out and fill with oil to tape level.

Mark with tape after you pull the bird out, not before. I had a friend do that and he had a massive overflow.

[willkat98]

Also before the turkey prep, place in the empty pot. Fill with water until turkey is covered. Mark with a piece of tape. Take out bird and emty water. Dry out and fill with oil to tape level.

Mark with tape after you pull the bird out, not before. I had a friend do that and he had a massive overflow.

Also best if bird is out of the wrapper.

Turkey has a large cavity which fills with oil. If you don't allow the water in there while measuring, you could end up with not enough oil in there for them bigger birds.

[Solidkick]

Good thread, KC, do your thing and roadmap it please!

[thillin]

When the breast go on sale, get a couple. Slice into 1/4" medallions. Roll in a flour mix. Chicken fried turkey! We do this after turkey hunts. Great smothered with cream gravy.

I also do fish frys and seafood boils for large groups. Done shrimp, crawfish, dove, chicken parts, whole chickens, cornish hens & corn on the cob.

Couldn't live without it.

My original fryer is a cast iron washing pot. (witch's kettle). Holds about 5 gallons of oil with lots of room. Cut the top off a 50 gallon drum, and punch holes in the sides. Build a burner head that sits in the bottom with a pipe running along the ground and up to a propane tank.

My family has used these for 30yrs.

[kcquer]

Good thread, KC, do your thing and roadmap it please!


Good thread, KC, do your thing and roadmap it please!


OK

OK :wink: :lol:

Has anyone ever fried a turkey breast? Like Bill I'm not into the chocolate meat and it would seem inconvienent for markbet and I to split a turkey each time we cook one.

[markbet]

Has anyone ever fried a turkey breast? Like Bill I'm not into the chocolate meat and it would seem inconvienent for markbet and I to split a turkey each time we cook one.

I have learned of a turkey that solves my not caring for white meat. It is called a bourbon bronze turkey, and consists of mainly dark meat. I bought one of those for me, and a honey suckle white which is bred to have more white meat for my wife and whoever else. We do split it up, if the OL takes some of my part there is hell to pay.

[thillin]

Has anyone ever fried a turkey breast? Like Bill I'm not into the chocolate meat and it would seem inconvienent for markbet and I to split a turkey each time we cook one.

Just buy the fresh, never frozen breast, prepare and fry the same way.

[Neil]

It's all good when done propperly. Smoked, fried, and grilled over indirect heat in the Weber kettle.

[willkat98]

Has anyone ever fried a turkey breast? Like Bill I'm not into the chocolate meat and it would seem inconvienent for markbet and I to split a turkey each time we cook one.

Just buy the fresh, never frozen breast, prepare and fry the same way.

I am reading the second page of this thread, might be a repeat post

KC, I fry boobs all the time. But don't forget the time difference, or you'll spend a day on the ****ter.

3-3.5 minutes a pound for whole turkey
7 minutes a pound for turkey breast or whole chicken (smaller cavity in whole chicken, so that is why longer than whole turkey)

[kcquer]

3-3.5 minutes a pound for whole turkey
7 minutes a pound for turkey breast or whole chicken (smaller cavity in whole chicken, so that is why longer than whole turkey)


When you pull a fried turkey can you check for proper internal temp with a therm like you would smoked or baked?

[Wayne]

The drum sticks are the best. One bite and you will forget all about fried turkey.

Wow, I give the drum sticks to the dog.

Don't like chocolate meat

That is why turkeys come with chocolate and vanilla. All my dogs get is the skin.

[Wayne]

It's all good when done propperly. Smoked, fried, and grilled over indirect heat in the Weber kettle.

I am not sure that I ever met a turkey that I didn't like, but when I fix them it is usually smoked. The real reason that I don't have a frier is because working with all that oil sounds like kind of a hassle to me since I do not have a diesel vehicle to burn it in.

[willkat98]

3-3.5 minutes a pound for whole turkey
7 minutes a pound for turkey breast or whole chicken (smaller cavity in whole chicken, so that is why longer than whole turkey)


When you pull a fried turkey can you check for proper internal temp with a therm like you would smoked or baked?

I guess you could.

Come to think of it, I never did.

As long as I stick with those times, and get the temp of the oil back up to 350ish, I never checked.

I start at near 400 (maybe 385) before putting the bird in. Your oil will go down about 100 degrees when you gently lower the bird.

Crank up the btus a little, then back off when your into the 330's and let it climb to 350ish.

now I'm hungry again. And its farking raining, so the fryer on the patio is out of tthe question (unless I pop out the dining tent)

[thillin]

Also, on whole birds, check internal temp of breast & leg/thigh. I forgot to memtion that I always use a thermometer.

[Jorge]

now I'm hungry again. And its farking raining, so the fryer on the patio is out of tthe question (unless I pop out the dining tent)

Only if a tornado is coming, and you have lime to spread on the yard.....

[markbet]

I have a turkey fryer that is four years old, and only used once. It will be going in the garage sale next spring. .[/quote]

I guess I am easily swayed. I was telling my wife about the turkey frying bit, and she thought that it would be a good idea to fry turkey parts. Okay....so I will go to the shed and dust the fryer off. Now on cooking them, some like to inject, in addition do you dip the turkey in a batter, and what would it consist of. I see alot of mixes in the store, just add milk and go, I think it is for chicken, same difference I would think.

[parrothead]

No batter. Not for me anyway. Don't believe that I have ever seen it done either.

[willkat98]

No batter. Not for me anyway. Don't believe that I have ever seen it done either.

agreed
waste o time

350 and fry baby.

[thillin]

Just give the parts a good cajun spice rub down like Tony C's after injection.

[markbet]

Just give the parts a good cajun spice rub down like Tony C's after injection.

I am not familure with Tony C's. Is that available in most stores, or would I need to buy it online.

[thillin]

I am not familure with Tony C's. Is that available in most stores, or would I need to buy it online.

Check your local stores for Tony Chachere's Creole Seasoning by the seasonings. It's in a green can shaker.

If not, here is a knock off someone here posted. I havn't tried it.

Tony Chachere's Creole Seasoning Knock Off

One 26 ounce box free flowing Morton salt
One 1.5 ounce box ground black pepper
One 2 ounce bottle ground red pepper
One 1 ounce bottle pure garlic powder
One 1 ounce bottle chili powder
1 ounce carton of MSG or 6 tsp. Of Accent or Lawry’s seasoning.

I get it here in TX when it goes on sale.

[Wayne]

I would venture to say that anything that is deep fried will tast good. I like fried chicken, steak, pies, apples (wraped in pastry), potatos , onions, ocra, fish, pork tenders, turkeys, and especially cordon bleu. But I really do not want to fuss with the oil. I have a friend that fries turkeys and they are always good, bit not that much better than my easy to fix smoked turkey. I also kind of like the smoked flavor that only happens when you smoke the bird.

[willkat98]

I am not familure with Tony C's. Is that available in most stores, or would I need to buy it online.

Check your local stores for Tony Chachere's Creole Seasoning by the seasonings. It's in a green can shaker.

If not, here is a knock off someone here posted. I havn't tried it.

Tony Chachere's Creole Seasoning Knock Off

One 26 ounce box free flowing Morton salt
One 1.5 ounce box ground black pepper
One 2 ounce bottle ground red pepper
One 1 ounce bottle pure garlic powder
One 1 ounce bottle chili powder
1 ounce carton of MSG or 6 tsp. Of Accent or Lawry’s seasoning.

I get it here in TX when it goes on sale.

Don't knock off

www.tonychachere.com

farling awesome stuff

[markbet]

www.tonychachere.com

farling awesome stuff[/quote]

I see they have injectable seasoning also. My OL is going to $hit when I order some more seasoning :twisted: She had to dedicate a whole cabnit just to hold all the stuff I have bought. A case of Blues Hog sauce is on its way to. I am set for the best Thanksgiving day feast we have ever had, meat, meat and more meat, its going to be great.

[kcquer]

I see they have injectable seasoning also. My OL is going to $hit when I order some more seasoning She had to dedicate a whole cabnit just to hold all the stuff I have bought. A case of Blues Hog sauce is on its way to. I am set for the best Thanksgiving day feast we have ever had, meat, meat and more meat, its going to be great.

Mark, Wal Mart carries Tony C's products. They should have the seasoning and the cajun butter injection/marinade too. Think they still carry praline ham glaze/injection as well.

[jminion]

If you are looking for a cajun injection this one has served us well:

2 sticks butter
2 Tbsp garlic juice
2 Tbsp onion juice
2 Tbsp worcestershire sauce
1 Tbsp lemon juice
1 tsp cayenne
2 Tbsp crab boil concentrate (I use Zatarains)

If you have a juicer use it to make the garlic and onion juice. Heat up recipe to get all ingredients mixed well.
Inject and let set in frig for at least 4 hours over night is better.
This will do 12 to 14 pound bird.
Rub the outside with season salt or rub of choice.

[jsn1511]

I would venture to say that anything that is deep fried will tast good. I like fried chicken, steak, pies, apples (wraped in pastry), potatos , onions, ocra, fish, pork tenders, turkeys, and especially cordon bleu. But I really do not want to fuss with the oil. I have a friend that fries turkeys and they are always good, bit not that much better than my easy to fix smoked turkey. I also kind of like the smoked flavor that only happens when you smoke the bird.


It helps if you know someone who owns or works in a restaraunt that has a grease disposal trap. If you don't know anyone like that you could take it to some recycleing facilities or you could just put it back in the container and throw it in the trash and hope the trash guys don't put any fire in the dump truck.

[willkat98]

I see they have injectable seasoning also. My OL is going to $hit when I order some more seasoning She had to dedicate a whole cabnit just to hold all the stuff I have bought. A case of Blues Hog sauce is on its way to. I am set for the best Thanksgiving day feast we have ever had, meat, meat and more meat, its going to be great.

Mark, Wal Mart carries Tony C's products. They should have the seasoning and the cajun butter injection/marinade too. Think they still carry praline ham glaze/injection as well.

we did TC Creole Butter for 2 years until I stumbled onto Tony's C's Butter Jalepeno. That injection is farking awesome!!

Mark, as long as your ordering, get a couple boxs of Dirty Rice. TC makes some great sides!!

[Bigdog]

Mark, you should be able to find Tony C's at Dillons and Food 4 Less.

[kcquer]

Mark, as long as your ordering, get a couple boxs of Dirty Rice. TC makes some great sides!!

And at least one container of the Extra Spice. More spice less salt, mix with some sugar for a quick easy rub.

[willkat98]

Not to pick nits, but its called More Seasoning. Just wanted to let you know for ordering, not pointing out an oversight.

[kcquer]

Well Bill, between us we'll get it right. The box I have on the shelf says, "More Spice Seasoning". Whatever the name, it rocks!

[willkat98]

Well Bill, between us we'll get it right. The box I have on the shelf says, "More Spice Seasoning". Whatever the name, it rocks!

It sure does. And kick, everything on the way should be used for a turkey fry. Your gonna be covered. More, injections, the works.

You provide the turkey :)

[Solidkick]

Hey JT, wanna cook a turkey?

Thanks Bill!

[willkat98]

Just don't look at the sodium level. One of them is my favorite side dish.

I use these products when I go "off the wagon" for watching my sodium levels. TC's is one of the few things I'll splurge on. But I only have it every couple months.

[brdbbq]

Mark, as long as your ordering, get a couple boxs of Dirty Rice.


Yea go ahead and fark up your order.

[markbet]

we did TC Creole Butter for 2 years until I stumbled onto Tony's C's Butter Jalepeno. That injection is farking awesome!!

Mark, as long as your ordering, get a couple boxs of Dirty Rice. TC makes some great sides!!

Okay. I got my Tony C's seasonings ordered. I am trying out the jalapeno butter that Bill recommended and the More Spice also. Damn......I will have the smoker, fryer and oven all fired up and full of some good Turkey Day food. This group should leave stuffed, and there taste buds tingling. :wink:

[MileHighSmoker]

Anyone thinking ahead to frying a bird for Thanksgiving yet this year?

[Single Fin Smoker]

Thanks for riviving this...

Ummmmm------can you make a shoe stink? Sorry, joking, ....YES!
The act of frying bird has rejuvenated my belief in Thanksgiving. No longer do we have to eat the shoe strings prepared by my mom.

When my brother and wife and I started this practice 2 years ago, my mom became offically retired from bird duty. Turkey has never tasted so good.

We do 1/2 Canola and 1/2 peanut oil. First part Canola to make wanton appitizers during the football games. Then add the peanut oil, and fry 2 cornish game hens as more appitizers are needed for the cocktails that are now being consumed.

Then, its turkey time! I like to do two, one with cajun injectors and one with savory. Both have streaks all over the place, but nobody in my family seems to care.

This year I plan to stick a 3rd one in the freezer. Brine it and cook it on my brand spankin new weber rotisierri I get for christmas.

Man I love Thanksgiving. Fried bird and Beaujeaulias!

[FatDaddy]

Ill smoke one and fry one and probably a few chickens on C. Hens. hopefully we are having our first thanksgiving at our house. but depends on our families. if not i tote everything to my moms and cook there. Im ready for fall to get here.. i love some fried turkey.